Delicious hot or cold. I love serving it at barbecue events as it is one of those dishes that just really says summertime. That being said, it is a fantastic side to Green Olive Chicken.
Roasted Vegetable Couscous
Preheat oven to 350 degrees and on a large baking tray arrange red pepper and zucchini. Drizzle over olive oil season lightly with salt and pepper. Bake in oven for approximately 40 minutes or until the vegetables are soft and slightly scorched. Remove from oven and keep warm.
In a large shallow skillet, evenly spread out the couscous. Give it a shake so it is quite evenly spread out. Next add the boiling stock. Cover tightly with plastic wrap and leave for about 15 minutes or until all the water has absorbed and the couscous is soft. There are other ways to do couscous, but I like this way. Once the couscous is cooked, fluff it up with a fork. Make sure you do the entire dish and try not to leave any lumps in. Now add the chickpeas and roasted vegetables. Give a good stir and top with fresh cilantro.
Can be served immediately or even cold with a barbecue. Will keep for a day or so in the refrigerator.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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